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‘Brown Snout’ cider apple (Malus ·domestica) is desired by cider makers for its relatively high levels of phenolics, and over-the-row machine harvesting of ‘Brown Snout’ has been demonstrated to provide similar yield to hand harvest at a significantly lower cost. The purpose of this study was to determine if there is a measurable impact of harvest method on the phenolic profile of ‘Brown Snout’ juice and cider to better inform equipment adoption recommendations. Using a redox titration assay, the titratable tannin content (± SE) of juice (0.19% ± 0.01%) and cider (0.19% ± 0.01%) were found not to differ due to harvest method. Using a protein precipitation assay, juice from machine-harvested fruit was found to have lower levels of total tannins [231 ± 36mg L catechin equivalents (CE)] than juice from hand-harvested fruit (420 ± 14 mg L CE). However, the total tannins of cider did not differ due to harvest method, the overall average formachine and hand harvest was 203 ± 22 mg L CE. The total phenolics of juice and cider did not differ due to harvest method (1415 ± 98 mg L CE and 1431 ± 73 mg L CE, respectively). Discriminant analysis based on an average of 33 tentatively identified phenolic compounds, as measured by ultra-high performance liquid chromatography coupled with quadrupole time of flight mass spectrometry, showed no separation due to harvest method in juice or cider. In conclusion, over-the-row machine harvesting of ‘Brown Snout’ resulted in a final product of similar quality at reduced labor costs, and thus shows potential for increasing the commercial sustainability of cider apple operations.

horttechnology

Comparison of the Phenolic Profiles of Juice and Cider Derived from Machine- and Hand-harvested ‘Brown Snout’ Specialty Cider Apples in Northwest Washington